The best recipe of the month of May 2015. is: macarons, Christina Gaspar
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The jury, whose president is a graduated fashion designer, Bojan Božić, decided that the best recipe of the month of May 2015 was: Macarons, by our collaborator Kristina Gašpar. |
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Explanation of the president of the jury:
THE WINNER, Kristina Gaspar, of the 85 recipes offered, it takes the deserved first place, according to all criteria, namely creativity, innovation, top aesthetics and photography, which evokes every micro part of the product, and in this case, it is Macarons, which awakened all the taste sensors in me and supreme sense of sweetness.
Superb professional photography, exceptionally showing how juicy, delicious and fresh the Macarons are for us to "eat them with our eyes".
I think that the essence of every recipe is to meet all the criteria in order to reach perfection. The aesthetic composition, created by Kristina, creates a unique picture, where the foreground and background are clearly visible. The expertly and very professionally blended color of Macarons on a neutral white background, in a combination of stems, gently green, which linearly cut and introduce dynamics, and the yellow pistils of white works, as a spice, give the photo final touch and thus, all together, enhances the aesthetic value and quality of artistic expression.
Explained in detail, i.e., the process of arriving at such magical Macarons, tells us that Kristina is a great connoisseur of cooking, primarily a perfectionist, who describes in detail how she achieves certain skills and the implementation of certain techniques. Without any secrets, he opens the door to the culinary world and thus shows and proves that, with a great deal of love, he selflessly shares his recipes and thereby educates us and teaches us to become true professionals. Thanks to Christina Gaspar and her Macarons.
Other places: 2,3,4,5 deserve special attention, because they are very innovative and creative and I promise to make all five recipes and enjoy them.
I would like to thank: 2nd place, Dani Drobnjak (Meatballs with young potatoes), 3rd place, Snežana Kitanović (Ombre cheesecake), 4th place, Dragana Skular (Juicy chicken burger), 5th place, Jadranka Blazić (Uštipci od kale), and all to other participants in the evaluation of recipes, in the month of May.
Bojan Božić, graduated fashion designer
We owe special thanks to Bojan Božić for presiding over the jury in May, for his complete commitment to analyzing and evaluating the received recipes, down to the smallest detail.
Miodrag Ilić, Recipes and Kuvar online
The prize for the best recipe of the month is a juicer and a unique apron Recipes & Kuvar online
Ranking list of the first 5 recipes, with the average scores of the jury:
| 1. | Macarons, Kristina Gaspar | 10 |
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| 2. | Meatballs with new potatoes from the oven, Dana Drobnjak | 9,83 |
| 3. | Ombre cheesecake – Snezana Kitanović | 9,66 |
| 4. | Juicy chicken burger - Dragana Skular | 9,66 |
| 5. | Leafy kale chips - Jadranka Blažić | 9,66 |
Macarons - Kristina Gaspar
macarons - the production itself is not as complicated as people say. I can even say that they are very easy to make, and if they are baked in a silicone mold, then there is no fear that they will fail. I baked them on baking paper and shaped them with my hand, or more precisely, with my fingers (I didn't pour the mixture into a suitable bag, so my fingers had to be the main shaping tool).
What can be a problem (although it doesn't have to be) is the almond flour.
I used flaked almonds. First, I dried them a little on the stove, crumbled them with my fingers, and then ground them with a stick mixer with the addition of powdered sugar and some ground biscuits (I didn't have enough almonds).
So let's start with the ingredients for the macarons. I decided on the smallest possible measure. By the way, there are various recipes for preparing macarons. I chose the simplest one.
Ingredients
- 1 egg white (more precisely, 35 g);
- 25 g of crystal sugar (you can combine it with vanilla sugar);
- 45 g of almond flour (in my case, this quantity also included 10 g of ground biscuits);
- 60 g of powdered sugar;
- edible colors as needed (in powder or gel).
Instructions
- Beat the egg whites, and when foamy, gradually add granulated sugar and mix at the lowest speed. You can beat with a mixer or beater. I used a whisk since it is a very small amount.
- Experts say that it is important not to overmix the mixture (although I read somewhere that it is not so important).
- I lightly beat the egg whites and sugar.
- The mixture poured from the whisk slowly, in a continuous stream. Color should be added to the egg whites and whipped.
- Now you need to add the almond flour that you previously sifted with powdered sugar (100 g in total or a few grams more).
- Everything is nice to sit with a spatula. Stir slowly. Mixing is crucial (so say the experts). If you have under-mixed the mixture or over-mixed it, you will not get the right macarons (whatever that means).
- The ideally mixed mixture flows in a continuous stream from the spatula and does not leave a mark when it comes into contact with the remaining mixture - it merges with it.
- You should use a pastry bag with a flat tip about 1 cm in diameter. Extrude the "pissels" on the paper with a distance of 2-3 cm.
- Make sure all the "puffs" are the same size or draw circles beforehand.
- Tap the tray a few times on the work surface to release the air from the macarons.
- This is followed by the stage of drying the macarons in the air. They should be dried for about an hour. You can check if they are dry by touching them. If the macarons do not stick to your finger, you can bake them (they will leave an indentation from your finger).
- Bake them in a heated oven for 13-15 minutes at 130-140 degrees (depending on the strength of your oven). During baking, open the oven several times to let the moisture out and to check if the macarons are done.
- And if they are baked, you will check again by touching them - if the inside does not move when you touch them, they are ready.
- Otherwise, they should be baked for another minute.
- Take them out of the oven and let them cool, then remove them from the paper (be careful if they stick to the paper a little).
- And that is all. The macarons are now ready for filling.
You can combine them with ganache creams to which you will add flavors as desired. When it comes to choosing the filling, feel free to let your imagination run wild.
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